I get it from my mother’s side of the family.
I could never go by a bakery without going in. As a kid, my mom & I would look at the cakes & say,
“Whose birthday is coming up? Cousin Sherry’s? Let’s get a cake & celebrate!” And we’d buy it, and eat it. True story 🙂
When it hit me that in order to be healthy, I really CAN’T have your standard cakes & cupcakes & brownies anymore, I used to walk by the bakeries in misery.
I can’t have chestnut flour or almond flour that most of the Paleo recipes called for, what to do?
Then I turned to… you guessed it.. my trusty TIGER NUTS!! Why can’t I make a Tiger Nut crust? I can, and I did!!
Here’s the recipe for my own creation – LEMON COCONUT CREAM PIE with Tiger Nut Crust
Have Tiger Nut Meal on hand
Buy 3 cans of unrefrigerated FULL FAT coconut milk (not Lite), I usually find them in the aisle with the Thai & Asian food.
DO NOT shake the cans. Refrigerate them overnight.
1 1/4 cups ground Tiger Nut meal
2 tbsp. coconut butter
2 tbsp. coconut oil
1/4 tsp. baking soda
2 tbsp. juice from fresh lemons
2 tbsp. lemon zest
2 tbsp. honey (try to buy organic local if you can)
1/4 tsp. cinnamon
Sprinkle of salt
FOR THE CRUST:
Put your Tiger Nut meal in a food processer & get it as fine as you can.
Brown the coconut butter in the microwave. It won’t melt but it will crystallize. About 60 seconds.
Add your meal, butter, oil, baking soda, cinnamon & salt into a large bowl. I used my hands to get all the ingredients into a large ball of dough.
Press the dough into a 9-inch Pyrex pie dish until it covers the bottom & forms the crust.
Bake at 350 degrees for 12-13 mins or until brown, then completely cool.
FOR THE FILLING:
Open your cans of coconut milk carefully. Overnight the cream rose to the top & that’s what you want. The hard lard-like cream on top.
Gently spoon the cream into a can. If you push too hard, the cream will fall into the coconut water underneath & start to dilute, so do this gently.
Add your lemon juice, lemon zest, honey & salt to the cream & mix with a large spoon until blended. (a whisk might not work, the cream is too thick)
Spread your filling into the cooled crust. Add any decorations to the top, as you can see I put a few mango pieces, lemon rinds & a blueberry.
Put in freezer for an hour & then you are ready to SERVE AND ENJOY!!!
OMG this pie is soooo good, I seriously had to stop myself from eating the whole thing in one sitting because it’s really light. I had 2 pieces 🙂
The crust is crunchy & nutty sweet, and the coconut oil gives it a smooth flavor along with the tang of the lemon.
You can bring this to ANY party & people will be like “What IS this?” because nothing else tastes like Tiger Nuts!! Your dessert will be unique & a hit.
People will also love it when you tell them that the ONLY sweetener is a few tbsp of honey, practically guilt-free. Paleo/AIP, grain-free, nut-free, dairy-free… and DEE-LICIOUS.
IF YOU HAVEN’T PURCHASED YOUR TIGER NUTS YET: Please use the link below! It will tell the company that “Robin Sent You” & I’ll get the credit,
thanks for your support! And when the owner calls you to thank you for your purchase (that’s how awesome the company is!),
tell Jack that Robin turned you on to Tiger Nuts!! 😉
Let me know how your pie comes out.
In good health,